Best 3 Chinese Broccoli Oyster Sauce Recipes

GAI LAN (CHINESE BROCCOLI ) WITH OYSTER SAUCE

Steps:

• Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.
• Mix the chicken stock, sake, and sugar in a small bowl and set aside.
• In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic.
• Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.
• With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute.
• Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid.
• Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork.
• Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.

CHINESE BEEF AND BROCCOLI IN OYSTER SAUCE

Steps:

• Slice steak very thinly. Place in a bowl with soy sauce, cornstarch and a few drops of water. Mix well and set aside.
• Slice onion very thinly. Cut broccoli into small pieces and steam until partly cooked. Drain and set aside.
• Heat oil in skillet until very hot. Add garlic and ginger. Cook 1 minute, then remove. Add meat and stir fry until meat sweats, then add onion and broccoli. Stir fry until vegetables are crispy tender.
• Stir in oyster sauce, a pinch of brown sugar, salt and 1/2 cup of cold water with 1 Tblsp cornstarch dissolved in it. Stir and cook until sauce is thickened.
• Serve with rice.

GAI LAN (CHINESE BROCCOLI) DRIZZLE WITH OYSTER SAUCE

Steps:

• Wash gai lan and separate the leaves from the stems. Drip dry the stems and leaves on different colander. Preparing oyster sauce: In a saucepan, pour in the oyster sauce, water and cooking oil. Place the pan over medium-high heat, stir constantly and bring it to a quick boil. Then set it aside. Fill a large wok or pot half way with water and add salt then bring it to a boil (rolling bubbles) over high heat. Blanching the stems: Add 1 Tbsp of cooking oil to the boiling water and then add the stems. Let it cook for 1 to 2 minutes. The stems should be barely cook but still tender and crunchy. ( try one to test for doneness). Remove to a plate. Using the same pot of water; bring it to quick boil again before blanching the leaves. Blanching the leaves: Add 1 Tbsp of cooking oil to the boiling water and then add the leaves. Blanch the leaves for about 40 seconds, no more than a minute because the cooking process still going even after removed from pot. Remove and plate these with the cooked stems. Drizzle oyster sauce over gai lan and enjoy!